Basbousa is a popular Egyptian pastry, also called helwa, which means “sweet.”
Recipe information
Yield
serves 6
Ingredients
For the Syrup:
Preparation
Step 1
Make a syrup by boiling the sugar, water, and lemon juice for 5–8 minutes, until it thickens enough to coat a spoon. Let cool, then chill.
Step 2
Melt 6 tablespoons of the butter. Toast the blanched almonds under the broiler or in a dry skillet and chop them finely.
Step 3
Beat the yogurt with the sugar in a large mixing bowl. Add the melted butter and all remaining ingredients except the cream and the 2 tablespoons unmelted butter. Beat well until thoroughly mixed. Pour into a large, rectangular, buttered baking pan and bake in a preheated 375°F oven for 1/2 hour.
Step 4
Pour the cold syrup over the hot basbousa as soon as it comes out of the oven. Cut into lozenge shapes and return to the oven for a further 3 minutes.
Step 5
Before serving, melt the remaining 2 tablespoons of butter, pour over the pastry, and spread with eishta (the rich cream from water buffalo’s milk), clotted cream, or mascarpone.
